It's a wonder how time really flies. Today is the last day of the Blogging Marathon#15. I have exciting news to share that there will be a new version of Blogging Marathon, soon to be introduced. I will announce it as soon as I finalize the plan.
Coming to the post for today, it's another dry vegetable sautes from our traditional Ugadi Festival Thali. As I had mentioned in that post, Amma used to make about seven different vegetable side dishes, that are dry. The entire day is used to be spent on preparing the food. Since the food is offered to God, we can't taste any of the dishes and we also observe fasting till the pooja.
And there is that condition that one particular vegetable can't be cooked in the same vessel as another. You can imagine, end of cooking there will be one huge pile of vessels to be washed. And we will be so tired that we will almost be happy that it's next year that we again have to worry about this festival. Of course, these are my thoughts and not Amma's. She will only be so glad to do it all over again the next day if she has to!
I have been telling her that she has to cut down her number of dishes she makes, she refuses to do that. Somehow due to various reasons, she ended up making only 3 different vegetables whereas it used to be anything between 7 or 9. It has to be an odd number.
The way these vegetables are made is also a little different than the regular method. In the end, when you sit down to enjoy your feast, I always think there is so much on the plate, which will one enjoy! Well, that's just me and not the thoughts of others.
Before I go to the recipe, let's do a recap of the two weeks.
Week 1 - Indian Thalis
Andhra Thali ~ Mudda Pappu, Bendakaya Vepudu
Chow Chow Sambar ~ South Indian Lunch Thali
How to make Oats Vegetable Upma | South Indian Breakfast Thali
Fried Naan | How to make Fried Naan | North Indian Thali
Maida Pakoda | Maida Onion Pakoda | North Indian Thali
Shahi Matar Capsicum Sabji | Side Dish for Chapati
Methi Puri - Methi Poori Recipe | North Indian Thali
Week 2 Recipes from Thali
Methi Kofta in Spicy Dal | Dal with Methi Koftas
Methi Carrot Pulao Recipe | How to make Carrot Methi Pulao...
Carrot Kheer | How to make Carrot Payasam
Semiya Saggubiyam Payasam | Semolina Sago Porridge
Paneer Payasam | Paneer Kheer ~ Breakfast Thali
Raw Banana Fry / Plantain fry / Valakkai Poriyal
Cluster Beans - 250 gms
Onions - 1/4 cup medium
Garlic - 2 pods
Chilli powder - 3/4 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Curry leaves few
Groundnut powder - 2 tsp
Mustard seeds + Urad dal - 1/2 tsp
Curry leaves few
How to make Cluster Bean Dry saute.:
Clean and trim the beans. Chop them into 2-inch pieces. In a pan, bring water to boil, add the beans and cook till tender. Drain the water and keep it aside.
Chop onions into fine pieces. Crush the garlic pods
Heat oil in a pan. Let the mustard seeds splutter. Then add the curry leaves, garlic. Fry for 1 min.
Then add finely chopped onions. Fry till it's brown. Add the drained beans to the pan. Sprinkle turmeric powder, salt. Cover with lid and simmer for 5 mins.
Then add the chili powder, coriander powder. Adjust the salt. Cover and cook again for 10 - 15 mins, till the beans are well cooked.
Once it's cooked, remove the lid and add the groundnut powder. Mix well.
The water used for cooking is not used in cooking as it tends to be bitter.